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Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

by Shannon Borg & Lora Lea Misterly

Description
From Oregon to Massachusetts, an increasing number of farmers markets and restaurants are proudly featuring an array of locally produced fruits, vegetables, cheese and meat on their menus—a practice of which the Quillisascut Farm in Northeastern Washington bases its principles. To tempt the palettes and lifestyles of foodies beyond northeastern Washington's reaches, Seattle-based food writer. Shannon Borg, chronicles the seasonal workings of life on a goat farm, from spring planting, to composting, milking and harvesting the chicken eggs. Chefs on the Farm: Recipes and Inspiration From the Quillisascut Farm School of the Domestic Arts presents the inner workings of a traditional farm functioning in a modern day world. Owners Rick and Lora Lea Misterly produce vegetables, meat, eggs, and their specialty—goat cheese; while running a summer school that specializes in domestic arts skills taught through farm work, to culinary students, food writers and restaurateurs alike.

Chefs on the Farm is organized by season and by the yearly cycle of the farm. Borg is Hopeful that the philosophy behind Quillisascut will "empower those who are eager to be a part of the 'unmicrowavable revolution.'" The basic concepts that the Quillisascut Farm School is committed to are: purchasing only what is needed, so foods won't spoil; buying organic products from local farms; walking or taking the bus to local farmers markets; cutting back on purchases of consumer items; sharing with family and friends or buying used items.

Seattle chef, Karen Jurgensen is responsible for the multi-textured recipes for winter from Lamb-Potato Sausages with Braised Cabbage, Chiles, and Apples to Oxtail and Parsnip Lasagna and the lighter fares of spring like Forager's Pappardelle with Fresh Favas, Scapes, and Asparagus or Roast Quail with EIderflower Sauce. Her dynamic pairings of fresh ingredients add inspiration to the bounties of each season.

About the Authors
Shannon Borg writes regularly about travel, food, and wine in the Seattle region. Lora Lea Misterly is a member of Tilth Producers, Rural Roots, Washington Sustainable Food and Farming Network, Chefs Collaborative, and Seed Savers Exchange and in the owner of Quillisascut Farm, along with her husband. Rick. Chef Karen Jurgensen is the Chef Instructor at Quillisascut Cheese Company's Farm School and at the Seattle Culinary Academy.